Koraishutir Kochuri is a classic Bengali delicacy, a type of stuffed bread where the filling is made from spiced green peas. It’s a beloved winter treat in Bengal, often served at breakfast or as a snack.
Bengali Koraishutir Kochuri Recipe
Koraishutir Kochuri is a delectable and popular Bengali snack or breakfast item hailing from the Indian state of West Bengal. This dish consists of deep-fried, flaky pastry pockets stuffed with a flavorful mixture of fresh green peas and spices. Koraishutir Kochuri is often enjoyed during special occasions, festivals, and as a beloved street food snack.
Ingredients
For the Dough:
- 2 cups All-Purpose Flour (Maida)
- 2 tablespoons Ghee
- 1/2 teaspoon Salt
- Warm Water as needed to knead the dough
For the Filling:
- 1 cup Green Peas fresh or frozen
- 1 inch Ginger grated
- 2 Green Chilies chopped
- a pinch Asafoetida (Hing)
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Garam Masala
- 1 teaspoon Sugar
- to taste Salt
- Oil for sautรฉing
For Frying:
- Oil for deep frying
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, ghee, and salt. Gradually add warm water and knead into a smooth and soft dough. Cover and let it rest for about 30 minutes.
- Make the Filling: If using fresh peas, blanch them in boiling water for a few minutes. Drain and cool. For frozen peas, simply thaw them. Grind the peas, ginger, and green chilies to a coarse paste without adding water.
- Cook the Filling: Heat oil in a pan. Add cumin seeds and asafoetida. Once they sizzle, add the green pea paste. Cook on medium heat, stirring frequently, until the moisture evaporates and the mixture becomes dry. Add garam masala, sugar, and salt. Mix well and let it cool.
- Assemble the Kochuri: Divide the dough into small, lemon-sized balls. Roll out one ball into a small circle, place a portion of the filling in the center, and gather the edges to seal it. Flatten it gently and roll it out carefully to a size of a small puri. Repeat with the rest of the dough and filling.
- Fry the Kochuri: Heat oil in a deep frying pan. Slide in a kochuri and fry on medium heat. Gently press the center with a slotted spoon to puff it up. Flip and fry until golden brown on both sides. Remove and drain on paper towels.
- Serve: Serve the Koraishutir Kochuri hot with spicy potato curry or chutney.
Tips and Information
Conclusion:
Koraishutir Kochuri is a cherished Bengali snack that embodies the essence of Bengali cuisine and culture. Its crispy and flaky exterior, paired with the flavorful green pea filling, creates a delightful contrast of textures and flavors. Whether enjoyed as a snack, breakfast, or during special occasions, Koraishutir Kochuri continues to be a beloved culinary tradition that brings joy to Bengali households and food enthusiasts alike.Tips and Overview
- Dough Consistency: The dough should be soft and pliable but not sticky. Adequate resting time is essential for ease of rolling.
- Filling Texture: Ensure the filling is dry and not watery to prevent tearing the dough.
- Rolling the Kochuri: Roll the kochuris carefully after stuffing to avoid the filling coming out. They should not be too thin.
- Frying: Fry the kochuris on medium heat for an even golden color and to ensure they puff up properly.
- Serving Suggestions: Koraishutir Kochuri is best enjoyed hot. They can be served with aloo dum (spicy potato curry) or any tangy chutney.
